วิชาวิทยาศาสตร์ ระดับมัธยมศึกษา เวอร์ชั่นภาษาอังกฤษ
  • Protein presents the role of protein in tissue formation, composition of protein, amino acid as the subunit of protein, the chemical structure of amino acids and the digestion of protein. 

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  • Fat presents the properties, functions, and chemical structure of fat, saturated and non-saturated fatty acids, the decomposition of fat and cholesterol and its effects on the body.

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  • Carbohydrates presents the composition of carbohydrates, the chemical structure of a single sugar molecule, a double sugar molecule, the digestion process of starch and the accumalation of fat in the body.   

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  • Food Preservation presents various simple methods for preserving food, such as pickling, sugar preservation, drying, chemical preservation, pasteurization, UHT, sterillization, freezing and irradiation.  

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  • Chemicals in Food demonstrates the use of toxic substances in food production such as insecticides, herbicides and formalin.  We explain their negative effects on health, and suggest how to avoid eating toxic substances.

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  • Natural Dyes illustrates how natural dyes are made from all parts of trees, the preparation of silk and cotton filaments, natural mordant, and making stronger dye colors.

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